Sweet
very berry crumble
A cosy, wholesome twist on the classic crumble
- Serves
- 6
- Prep
- 15 minutes
- Cook
- 40-45 minutes
- Total
- 50-55 minutes
Ingredients
- 600g (about 4 cups) mixed frozen berries (raspberries, blueberries, blackberries, etc.)
- 2 tbsp (25g) coconut sugar (or adjust to taste)
- 1 tbsp (8g) arrowroot powder (or tapioca flour, or cornstarch)
- 1 tsp (5ml) lemon juice
- 1 tsp (5ml) vanilla extract
crumble topping
- 3/4 cup (170g) unsalted butter, cubed (or coconut oil for dairy-free)
- 1 1/4 cups (113g) rolled oats
- 1/2 cup (65g) wholemeal or buckwheat flour
- 3 tbsp (37g) coconut sugar
- 1/2 tsp ground cinnamon (optional)
- Pinch of salt
Method
- 01
Preheat oven to 175°C (350°F). Lightly grease a 9-inch baking dish.
- 02
In a large bowl, mix berries, coconut sugar, arrowroot powder, lemon juice, and vanilla. Gently toss to combine, then pour into prepared dish.
- 03
In another bowl, combine oats, flour, coconut sugar, cinnamon, and salt. Add butter and rub in with fingers or a pastry cutter until it resembles coarse crumbs.
- 04
Sprinkle the crumble topping generously over the berry mixture.
- 05
Bake for 40-45 minutes, until golden brown and the berries are bubbling.
- 06
Cool slightly before serving. Enjoy with vanilla ice cream or yoghurt.
